Cranberry Lemon Curd
Cranberry lemon curd makes a wonderful spread for cranberry breads and scones. In fact, Cranberry Lemon Curd can transform an otherwise ordinary dessert into something wonderful.
A curd is a thick smooth filling with a tangy flavor that is great for tarts, cakes, and cookies. This curd also happens to be a magnificent pink. The cranberry anthocyanins (red pigments) are kept happy in this acid environment and so continue to exude a beautiful light shade of red. Cranberry and lemon are perfect flavors for a perfect curd.
4 tablespoons unsalted butter, softened at room temperature
1 cup sugar
4 large eggs, room temperature
¼ cup freshly squeezed lemon juice (approximately 1 whole lemon)
½ cup Cranberry Puree (see recipe below)
- In large bowl beat butter and sugar with electric mixer until light in color and smooth and creamy texture, about 2 minutes.
- Slowly add eggs one at a time at medium speed; beat for 1 minute.
- Mix in lemon juice and cranberry juice. (Mixture will look curdled)
- Transfer mixture to saucepan and cook over low heat until smooth and curdled appearance disappears.
- Increase heat to medium and cook, stirring constantly, until mixture thickens. (About 15 minutes) Do not boil.
- Remove from heat.
- Transfer to bowl and press plastic wrap directly on surface of cranberry curd.
- Press plastic wrap directly on surface on cranberry curd and store in tightly covered container in refrigerator for up to one week.
- Be creative: Use Cranberry Lemon Curd to fill tart shells, cookies and cakes.
- Use as a topping for desserts and ice cream.
Combine 1 cup of fresh or frozen cranberries and ¼ cup of water in saucepan. Bring to boil and turn down to a simmer. Simmer for 3 minutes. Cool to room temperature. Transfer to blender and blend until smooth. Be careful not to blend cranberries while hot as the pressure will cause the blender lid to pop off.